I still have a number of various types and shapes of squash on my table. Some were bought in bulk when our CSA from Waratah Downs ended in October, other have accumulated week by week from our current CSA from Bryson Farms (yup – they deliver in winter!). Anyway, since they’re on the table in a pretty basket, I don’t think to use them in day to day cooking, so once again they’re piling up and I decided to use a couple to make this soup. It’s my first time making squash soup and I researched many recipes before settling on this one. I was drawn in by the roasted vegetables as well the combination of sweet and savoury spices.
4 small to medium squash, various types, peeled and cut into chunks
1 onion, peeled and cut into chunks
2 parsnips cut into chunks
1 small sweet potato cut into chunks
2 small red potatoes cut into chunks
2 large cloves garlic
1-2 tbsp olive oil
1/4 tsp cinnamon
1/8 tsp nutmeg
1/4 tsp ginger
a couple of cloves
2 bay leaves
1/4 tsp thyme
1/2 tsp rosemary
1/4 cup maple syrup
4 cups vegetable broth
2-4 cups water
1 tsp cider vinegar
Freshly ground salt and pepper to taste
- Preheat oven to 400 degrees.
- Place the squash, onion, parsnips, potatoes, sweet potatoes, olive oil, cinnamon, nutmeg and ginger on a large baking sheet and toss until evenly mixed. Season with salt and pepper.
- The squash I used was odd shaped, so some were peeled and diced while the others were halved or quartered and roasted like that. If doing it this way, place squash pieces cut side up on a separate baking sheet and drizzle with olive oil, salt and pepper.
- Separate garlic cloves and peel off outer layer, leaving inner peel in tact. Drizzle with olive oil and place on baking sheet.
- Roast everything for about 25 minutes, or until starting to brown. Stir and rotate pans halfway through.
- Remove from oven and allow to cool slightly. Scoop squash out of shells if you roasted them in halves, and squeeze garlic out of peel into a large pot. Add vegetable mixture, bay leaves, cloves, thyme, rosemary, maple syrup, vegetable broth, cider vinegar and 2 cups of water.
- Bring to a boil then simmer over low heat for 30 to 45 minutes, until vegetables are tender. You want them to be pretty soft, otherwise it’s difficult to puree the soup evenly and you’ll end up with chunks.
- Remove from heat and remove the bay leaves and cloves (if you can find them!). Puree until smooth using an immersion blender. Add water a half a cup at a time until it reaches desired consistency.
- Season with salt and pepper to taste, serve topped with sour cream and micro greens.
Recipe adapted from Out To Lunch Creations.